Strawberry Shortcake
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I LOVE strawberries. In fact, I lucked out and when my husband and I got married, we were married in June, which just happens to be strawberry month in Wisconsin! So we had strawberries in everything, and I mean EVERYTHING! So in honor of our wedding anniversary this month, I’m sharing my version of Strawberry Shortcake that I have been making for the last 6 years for our anniversary.
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QUICK OVERVIEW
Let’s talk cake. This cake is based on an old-fashioned recipe called a Southern Sugar Cake. The cake is baked in a cast-iron skillet. It’s slightly sweet (but less sweet than typical cakes), soft (think, a slightly denser version of Angel food cake), and quite easy to make!
The original recipe is supposed to use egg whites so that it is a slightly fluffier white cake, much closer to an angel food cake. But for me, I like the richer and softer texture given when I use the whole egg.
HOW TO MAKE MY VERSION
You’ll love how this strawberry shortcake recipe comes together. Find the full recipe below. But here’s the gist:
Mix together the eggs, vanilla, shortening, and milk for about 3 minutes, (it will look like small curd cottage cheese.)
Add the sugar and continue mixing.
Sift into the bowl: the flour, cornstarch, baking powder, and salt. Blend together until just combined.
Use a spatula to finish combining any leftover flour. You’ll see some clumps of shortening and that’s OK.
Then pour the batter into a greased (use shortening) cast iron pan
Bake for 40-45 minutes, using a toothpick/fork inserted in the center to test for doneness. It should come out clean.
Let cool in the pan, on a wire rack for at least 45 minutes before serving. Once cool enough to handle, you can transfer it to a plate/platter of your choice or serve it right in the cast iron.
Slice some strawberries or make yummy strawberries in syrup” by: Mix together the strawberries and the powdered sugar together until you see the powdered sugar “disappear” and the liquid starts to show from the strawberries. Set aside.
Make the whipped cream: check out How to Make Whipped Cream from Scratch. I go over every detail of how to make whipped cream and the 3 different stages your whipped cream can look like.
Assemble the Strawberry Shortcake: Dust with powdered sugar, then dollop whipped cream then strawberries in syrup/sliced strawberries on top in the center.
COOKING WITH KIDS
DISCLOSURE: Please keep in mind that the following tips are general and are meant to be suggestive. I personally use these strategies with my own kids, who are all unique even within my own family of five. Therefore, please regard these as suggestions or ideas. If you feel that your child requires more or less assistance, then go with what you and your child are comfortable with. Ultimately, you know your child best.
This is fantastic for kids to help with
JENN’S TIP
You can also make the cake into cupcakes for an easier shortcake or use this fun pan to make actual shortcake “cups”.**
**You will need to lessen the time to not overbake the shortcake cups.
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Strawberry Shortcake
This is a from-scratch strawberry shortcake recipe featuring fresh whipped cream, juicy strawberries, and a homemade old-fashioned sugar cake as the base instead of angel food cake or biscuits.
- Total Time: 1 hour
- Yield: 8 people 1x
Ingredients
Shortcake
- 1/2 cup vegetable shortening
- 1 cup 2% milk
- 1 1/2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2 tablespoons corn starch
- 1 1/2 cups cane sugar
- 4 teaspoons baking powder
- 1 teaspoon sea salt
- 2 large eggs
Strawberries (in “syrup”) Optional (see NOTES 1)
- 7 strawberries cubed or sliced
- 2 tablespoons powdered sugar
Strawberry Shortcake
- Sugar Cake
- Strawberries in syrup
- Whipped Cream Store-bought or Homemade (If you’ve never made whipped cream before, check out How to Make Whipped Cream from Scratch. I go over every detail of how to make whipped cream and the 3 different stages your whipped cream can look like.)
Instructions
The Sugar Cake
- Mix together the eggs, vanilla extract, vegetable shortening, and 2% milk for about 3 minutes, (it will look like small curd cottage cheese.)
- Add the cane sugar and continue mixing.
- Sift into the bowl: the all purpose flour, corn starch, baking powder, and sea salt. Blend together until just combined.
- Use a spatula to finish combining and leftover all purpose flour. You’ll see some clumps of shortening and that’s OK.
- Then pour the batter into a greased (use the vegetable shortening) cast iron pan (see NOTES 2)
- Bake for 40-45 minutes, using a toothpick/fork inserted in the center to test for doneness. It should come out clean.
- Let cool in the pan, on a wire rack for at least 45 minutes before serving. Once cool enough to handle, you can transfer it to a plate/platter of your choice or serve it in the cast iron.
Strawberries (optional)
- Mix together the strawberries and the powdered sugar together until you see the powdered sugar “disappear” and liquid start to show from the strawberries. Set aside.
Assembling the Strawberry Shortcake
- Dust with powdered sugar(see NOTES 3)
- Dollop whipped cream then strawberries in syrup/sliced strawberries on top in the center. (see NOTES 4)
Equipment
Cuisinart 9-Speed Handheld Mixer (HM-90S Power Advantage Plus)
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Large Mixing Bowls Set of 2 – 5.5 & 3.6 Qt – Vanilla White
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Lodge Cast Iron Pan, 12″, Black
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- You could just simply slice strawberries and serve them with whipped cream. This is my preferred way, but the other way is also good.
- Butter and flour can be used as well. DO NOT use release spray.
- This is a fun part for kids to do.
- I like to have the extra on the side for each person to top their own slice with as well.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
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